Vegetable Heaven Pasta Salad
  • Cooking Time: 12
  • Servings: 6-8
  • Preparation Time: 15
  • 454 g (1 package) of your favourite pasta noodles (penne, penne frigate, farfalle, etc.)
  • 2 garlic scapes, chopped (or 2 garlic cloves, minced)
  • 2 green onions, chopped
  • 2/3 of a broccoli head, cut into florets (you can also blanch them- I usually just don't bother, as I love raw broccoli)
  • 1/4 cup of cabbage, grated (optional)
  • 2 kohlrabi bulbs, peeled and cut into matchsticks
  • 3 rabioles (white turnips), chopped into bite-sized chunks or cut into matchsticks
  • 1 zucchini or pattypan squash, cut into bite size pieces
  • 2-3 large handfuls of arugula, chopped into 2-3 pieces (optional)
  • 1 tomato, cut into chunks - or a handful of cherry tomatoes, cut in half (optional)
  • A can of kidney beans or bean of your choice (15 oz), rinsed and drained
  • A handful of fresh basil leaves, chopped
  • 3-5 tbsp of 18 year old balsamic vinegar (it may be more or less, I just drizzle it in to taste)
  • 3-5 tbsp of good olive oil (it may be more or less, I just drizzle it in to taste)
  • Salt ( I use approx. 1 teaspoon) & pepper, to taste
  1. Bring a large pan of salted water to the boil.
  2. Meanwhile, into a large salad bowl, add garlic scapes, green onions, broccoli, cabbage, kohlrabi, rabioles, zucchini or pattypan squash, arugula and tomatoes. Add the beans.
  3. When the water boils, throw in the pasta, boil until al dente, and drain. As soon as the pasta is drained, add them on top of the cut vegetables (the heat from the pasta will quickly wilt and steam some of the veggies).
  4. Add the basil to the salad. Drizzle in the vinegar, oil and season to taste with salt and pepper. Taste and adjust seasoning, oil and vinegar, to taste.
  5. As with most pasta salads, best served at room temperature.
  6. Serve and enjoy! This salad keeps a few days in the fridge!
Featuring : Arugula (optional), broccoli, cabbage, kohlrabi, rabioles, green onions, garlic scapes (or garlic), and tomatoes (optional) Inspired by Jamie Oliver, this is one of our go-to salads that we make throughout the year and that we adapt based on what veggies we have at hand- you can also throw in a handful of pitted and chopped kalamata olives. A note about vinegar used in this recipe: I have tried many different vinegars, and white balsamic vinegar too- although they are all good, I have to say this recipe is best when using 18 year old balsamic vinegar that I buy at Unrefined Olive in Ottawa (FYI- I have not been paid to say this- just sharing what our family likes best).